Best 5 Knedlicky Zeli Dumplings And Sauerkraut Recipes
Knedlicky zeli dumplings and sauerkraut is a traditional Czech dish that can make a delicious and hearty meal. The knedlicky, or dumplings, are made from a simple dough of flour, eggs, and milk, and are boiled until they are fluffy and tender. The sauerkraut is typically made from fermented cabbage, and has a tangy and sour flavor. The two components are often served together, with a variety of accompaniments such as gravy, melted butter, or fried onions. This article will guide you through the steps to create this classic Czech dish, ensuring a flavorful and satisfying meal.
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KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.
Provided by none
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
- Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
- Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
- Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
- Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g
KNEDLICKY ZELI DUMPLINGS AND SAUERKRAUT
Make and share this Knedlicky Zeli Dumplings and Sauerkraut recipe from Food.com.
Provided by Dienia B.
Categories Czech
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place sauerkraut, caraway seed, and sugar in pan with lid.
- Cover sauerkraut with water.
- Bring to a boil then simmer while making dumplings.
- DUMPLINGS:.
- Mix flour, sugar, cream of tartar, baking powder, and salt together.
- Make well in center.
- Drop in egg and milk; stir to mix.
- Drop dough the size of small egg on top of boiling sauerkraut.
- Reduce heat.
- Cover and cook 20 minutes on low.
- Serve immediately.
Nutrition Facts : Calories 226.7, Fat 2.4, SaturatedFat 1, Cholesterol 34.8, Sodium 990.9, Carbohydrate 44.5, Fiber 4, Sugar 8.1, Protein 7.2
TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)
My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.
Provided by Buffington
Categories Potato
Time 40m
Yield 8-10 dumplings, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
- Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
- Form dough into baseball/tennis ball sized balls.
- Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
- The dumplings will sink to the bottom.
- Bring water back to a boil and then simmer.
- When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
- Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
- Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
- Leftovers can be cut up into bite-sized pieces.
Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3
KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
This Czech dumpling recipe was my grandmother's and has remained a family favorite. It should be served with roast pork, sauerkraut, and a nice glass of beer. A traditional way to eat leftover dumplings the next day for breakfast or brunch is to chop them into cubes, pan-fry in a bit of butter, add eggs and milk, and cook as if you are making scrambled eggs. It's great.
Provided by none
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center.
- Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear.
- Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends.
- Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
- Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside.
- Place drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat.
- Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g
KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
Number Of Ingredients 1
Steps:
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface.
- Add the dry white bread cubes, and stir into the dough until they disappear.
Tips:
- Use fresh sauerkraut: Fresh sauerkraut has a more vibrant flavor and texture than store-bought sauerkraut.
- Cook the sauerkraut slowly: Cooking the sauerkraut slowly over low heat allows the flavors to develop and mellow.
- Add seasonings to taste: Season the sauerkraut with salt, pepper, and other spices to taste.
- Drain the sauerkraut well: Before adding the sauerkraut to the dumplings, drain it well to remove excess moisture.
- Roll the dumplings tightly: Rolling the dumplings tightly will help to prevent them from falling apart during cooking.
- Cook the dumplings in boiling water: Boiling water will help to cook the dumplings evenly.
- Serve the dumplings immediately: Dumplings are best served hot, immediately after they have been cooked.
Conclusion:
Knedlicky zeli (dumplings and sauerkraut) is a delicious and hearty dish that is perfect for a cold winter day. The dumplings are light and fluffy, while the sauerkraut is tangy and flavorful. This dish is also relatively easy to make, making it a great option for busy weeknights. So next time you're looking for a comforting and satisfying meal, give knedlicky zeli a try!
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